Artificial butter flavoring: Difference between revisions

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Diacetoil or acetoil burns your eyeys and cassia oil burns your eyes i think so thats why chemical company tells you to mix them slowy it is most dangerous

for everyone .

Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic flavor. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl, acetylpropionyl and acetoin (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.^[1]

Chronic industrial exposure to diacetyl fumes, such as in the microwave popcorn production industry, has been associated with bronchiolitis obliterans, a rare and life-threatening form of non-reversible obstructive lung disease in which the bronchioles (small airway branches) are compressed and narrowed by fibrosis (scar tissue) and/or inflammation.^[2]^[3]

References

^ Pavia; et al. (2010-02-02). Introduction to Organic Laboratory Techniques. p. 186. ISBN 978-1439049327.
^ Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010
^ Harber P, Saechao K, Boomus C (2006). "Diacetyl-induced lung disease". Toxicol Rev. 25 (4): 261–272. doi:10.2165/00139709-200625040-00006. PMID 17288497. S2CID 42169510.

[1] Pavia; et al. (2010-02-02). Introduction to Organic Laboratory Techniques. p. 186. ISBN 978-1439049327.

[2] Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010

[pmid17288497-3] Harber P, Saechao K, Boomus C (2006). "Diacetyl-induced lung disease". Toxicol Rev. 25 (4): 261–272. doi:10.2165/00139709-200625040-00006. PMID 17288497. S2CID 42169510.

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+Diacetoil or acetoil burns your eyeys and cassia oil burns your eyes i think so thats why chemical company tells you to mix them slowy  it is most dangerous
-{{short description|Culinary liquid mimicking flavor of butter}}
+for everyone .  {{short description|Culinary liquid mimicking flavor of butter}}
 {{redirect|Butter flavor|natural butter flavor|butter}}
 '''Artificial butter flavoring''' may contain [[diacetyl]], [[acetylpropionyl]], or [[acetoin]], three natural compounds in [[butter]] that contribute to its characteristic [[flavor]]. Because of this, manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add diacetyl, acetylpropionyl and acetoin (along with [[beta carotene]] for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.<ref>{{cite book |author = Pavia | title = Introduction to Organic Laboratory Techniques |url=https://books.google.com/books?id=-AVfDSu-Z7oC&pg=PA186 |page=186 |display-authors=etal | isbn = 978-1439049327 | date = 2010-02-02 }}</ref>
 Chronic industrial exposure to diacetyl fumes, such as in the [[microwave popcorn]] production industry, has been associated with [[Bronchiolitis obliterans#Diacetyl .28popcorn worker.27s lung.29|bronchiolitis obliterans]], a rare and life-threatening form of non-reversible obstructive [[lung]] disease in which the [[bronchiole]]s (small airway branches) are compressed and narrowed by [[fibrosis]] (scar tissue) and/or [[inflammation]].<ref>[http://www.merriam-webster.com/medical/bronchiolitis%20obliterans Merriam-Webster Medical Dictionary > bronchiolitis obliterans] Retrieved on August, 2010</ref><ref name="pmid17288497">{{cite journal |vauthors=Harber P, Saechao K, Boomus C |title=Diacetyl-induced lung disease |journal=Toxicol Rev |volume=25 |issue=4 |pages=261–272 |year=2006 |pmid=17288497 |doi=10.2165/00139709-200625040-00006|s2cid=42169510 }}</ref>
 ==References==